Pumpkin as a useful vegetable
Today there is no one general opinion about the origin of the pumpkin. Some "attribute" the vegetable to American origin, others - Chinese. In total there are 4 kinds of pumpkin, of which only table varieties are suitable for eating. The main advantage of pumpkin - belonging to the products of dietary nutrition, which are useful in diseases of the liver, gall bladder, gastritis, colitis.
This vegetable helps in healing of stomach ulcers, duodenal ulcers. Pumpkin diet provides an excellent effect in cardiovascular diseases, obesity, metabolic disorders.
Pumpkin juice calms the nervous system, promotes a good sleep, quenches thirst, it is used as a diuretic for swelling, kidney disease.
The pulp of this vegetable contains many carotenoids, of which vitamin A is synthesized. There are also flavonoids in the pulp - vegetable antioxidants that reduce the risk of pathological changes in our cells.
Pumpkin is saturated with vitamins B, E, C, PP and trace elements. Among vegetables, pumpkin is the leader in iron content, it has a lot of copper, phosphorus. Pectin substances in its composition excrete toxins and metabolic products from the body.
Fiber of the vegetable is well absorbed by the weakened organism. For this reason dishes from pumpkins dieticians are advised to use people after operations, diseases, with weakened immunity. This vegetable is useful in diseases of the liver and kidneys, it promotes the excretion of cholesterol due to the large content of pectin.
Crushed vegetable crumb as compresses applied to the skin with eczema, burns, dermatitis.
Nutritionists are advised to use this vegetable for people who have had viral hepatitis A, because the composition of the crumb helps restore the antioxidant functions of the liver.
If you use dishes from a pumpkin for a long time, you can get rid of excess fluid from the body. Such a diet was prescribed to patients still in prerevolutionary Russia. She assumed a 3-4-month course of treatment with the use of 0. 5 kg per day of raw pumpkin or 1.5 kg cooked or baked.
Pumpkin Benefits During Pregnancy
Pumpkin is considered one of the most useful vegetables during childbearing. It normalizes digestion and intestinal work, helps to remove excess fluid in edema, and they are typical of many pregnant women in the third trimester. Pumpkin is recommended to expectant mothers as a natural remedy against vomiting, alleviating the symptoms of toxicosis.
As a storehouse of vitamins and trace elements, this vegetable is very desirable to introduce into the menu all pregnant women. It is 90% water and has diuretic, anti-inflammatory properties. Pumpkin dishes will enhance the protective forces of the future mother's body, will strengthen her heart due to the rich composition of trace elements, in particular potassium. Iron in its composition will help to prevent the development of anemia in the body of pregnant women and, accordingly, fetal hypoxia. Phosphorus and calcium in the pumpkin contribute to the normal laying and development of the musculoskeletal system of the child.
An important point! Sometimes (very rarely) pregnant women may have an allergy to carotenes in the pumpkin.
You should know that 100 g of this vegetable contains only 23 kcal. This allows women to be calm for the fact that the weight with the use of pumpkin dishes will not increase.
So, pumpkin is one of the most useful in pregnancy vegetables, allowing you to saturate the body of the mother and baby with vitamins and trace elements in sufficient quantities. A variety of pumpkin dishes, the ability to receive juice from the vegetable allows you to include pumpkin in the diet of a pregnant woman every day.